With tender baby kale, sweet roasted butternut squash, tart dried cranberries, and creamy avocado, this is a winter salad idea I can get firmly behind.

I love this winter kale salad recipe so much because, well, one, it’s absolutely freaking delicious! But it’s also super flexible and can be made vegan, vegetarian, or meaty – and every variation is so tasty.

So if you’re looking for green salad recipes for winter, start here! You’ll love this one.

Table of Contents

• The Story Behind The Recipe
• Winter Kale Salad Ingredients
• How to Make It
• Variations/Additions
• Tips for Avoiding a Soggy Salad
• More Winter Salad Ideas

The Story Behind The Recipe

This recipe came to Kitchen Treaty during a time when I was feeling frustrated by my limitations – I was having to eat dairy-free and wasn’t yet comfortable creating 100% plant-based recipes.

So I asked around, and by a mad stroke of luck, two incredible food bloggers agreed to share recipes here on Kitchen Treaty every month or so – Gina, and, for this recipe, Brandy from Nutmeg Nanny created some serious salad deliciousness.

Every time I make this salad, I have to force myself to stop eating it – it’s that good!

Winter Kale Salad Ingredients

• Baby kale: This plate of deliciousness is made with baby kale because I personally find it to be a bit easier to eat for salads. If you wanted to you use regular curly kale it’s still totally doable, but you might want to give it a little massage first.
• Roasted butternut squash
• Dried cranberries
• Avocado
• Hard boiled eggs
• Apples
• Blue cheese

And for the dressing, we have:

• Olive oil: Because every good vinaigrette starts with olive oil!
• Red wine vinegar
• Meyer lemon juice: Meyer lemons bring the wintertime vibes and are a little sweeter than traditional lemons. But you can use regular lemon juice too!
• Dijon mustard
• Garlic
• Salt and pepper

How to Make It

First, roast the butternut squash. While it’s cooking, you can work on chopping your other winter salad ingredients.

Then, mix your vinaigrette dressing right in your big salad-mixing bowl.

Add the veggies to the salad bowl and top with the butternut squash. Toss well to incorporate the dressing, then top with hard-boiled eggs, chicken, tofu, and/or any other protein you like!

Variations/Additions

Amp up the protein. If you prefer a little more protein with your salads you can also add more eggs or dice up some marinated baked tofu. Or, if you’re a carnivore, some crispy fried bacon pieces and some grilled chicken.

Go flexitarian! This winter kale salad can be made One Dish, Two Ways style by separating it into individual servings and topping the carnivores’ portions with sliced chicken.

Try a different winter squash. So many winter squashes lend themselves to roasting and would be amazing in this salad. Kabocha, buttercup, or delicata would be great, especially because they’re small and roasting one would be just about perfect for the quantities in this salad. Pumpkin would be excellent too! I’m partial to Long Island Cheese Pumpkin.

Cook the eggs differently. This winter salad would be so excellent with soft-boiled or even poached eggs in lieu of the hard-boiled eggs.

Tips for Avoiding a Soggy Salad

Now I know in the pictures the salad is perfectly dressed and everything is perfectly placed BUT in real life I do not make a salad like this. In real life it all gets tossed together so every single bite is sure to have some sort of deliciousness hanging out in it. So here is my little tip just to make sure you don’t get a soggy overdressed salad:

1. Make your dressing right in your large salad bowl
2. Throw in your greens and then top with all your other ingredients as they cook and cool.
3. When you’re finally ready to eat the salad, THEN toss quickly and serve.

That way you don’t try dress the salad too early and make it soggy OR make the salads and try to toss the dressing on the plate. (This method is also great for dinner parties!)

More Winter Salad Ideas

I love these green salad recipes for winter:

• Lemon-Garlic Kale Salad with Almonds
• Rainbow Kale Salad brings all the colors!
• This simple fall salad is marketed for autumn but a great fit for winter too
• This Massaged Kale Salad with Chickpeas is another one of my faves.

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Winter Kale Salad

Roasted butternut squash, avocado, baby kale, and cranberries join together for a hearty winter salad that can be customized in so many different ways.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword kale

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the roasted butternut squash:

• 1 1/2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/4 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the salad dressing:

• 2 tablespoons red wine vinegar
• 1 tablespoon fresh squeezed Meyer lemon juice can substitute plain lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• Pinch kosher salt and freshly ground black pepper plus more to taste
• 1/2 cup olive oil

For the salad:

• 5 ounces baby kale washed and dried
• Prepared roasted butternut squash
• 1 avocado cubed
• 1 apple cored and cubed (Fuji is great in this salad)
• 1/2 cup crumbled blue cheese
• 1/3 cup dried cranberries
• 4 hard-boiled eggs peeled and halved

Optional toppings:

• Grilled chicken sliced
• Crispy bacon crumbled
• Marinated tofu cubed

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool to room temperature before putting on the salad.

Make the salad dressing

• In a large salad bowl (the one you will use for serving) add vinegar, lemon juice, honey, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. Slowly drizzle in the olive oil until the mixture is smooth and combined. Taste the dressing and add more kosher salt and pepper if desired.

Assemble the salad

• Top the dressing with the baby kale, butternut squash, avocado, apple, blue cheese, and cranberries. Toss to combine and make sure all ingredients are evenly coated. Top with eggs and serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free option:

Omit the blue cheese.

Vegan option:

Omit the blue cheese and eggs. Add cubed marinated tofu and/or vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

Originally published Feb. 29, 2016.

The post Winter Kale Salad appeared first on Kitchen Treaty.

Tall sandwiches but not a tall order.

We’ve evolved a lot as a family since I first launched Kitchen Treaty all the way back in 2012. My husband has remained steady – meat all the way, but willing to eat just about anything, including tofu. Gotta love him. My kiddo is very … selective. And I, I’ve been a vegetarian for 20 years now, a vegan for some of those years, someone who ate eggs but no dairy for a handful of years, and now, I’m happy to say I’m able to eat some dairy again, which is pretty awesome, because I missed cheese. And that is the very high-level view of how my diet has changed over the years. 😅

My evolving diet has made it difficult to remain true to one niche – you’ll find a wide variety of recipes on Kitchen Treaty – but one thing that has remained true is that dinnertime in our house generally means two or three versions of a meal.

So I lean into my original One Dish Two Ways recipes pretty hard … and we make a lot of chicken nuggets, grilled cheeses and quesadillas for the kiddo. 

This sandwich is a great super fast, super easy meal for my hubby and I. My kid isn’t quite on board with sandwiches (other than grilled cheese), but sourdough and bacon are on the approved list, so we’re getting there.

What is a Club Sandwich?

The club sandwich is an iconic sandwich with turkey, ham, bacon, lettuce, tomato, and mayo. What sets club sandwiches apart are the layers – with two sandwiches in one and three slices of bread, club sandwiches need a toothpick to hold it altogether and an enthusiastic eater to make their way through the layers.

It’s easy to make club sandwiches vegetarian or vegan! Just use meat substitutes, my delicious recipe for tofu bacon, and, if vegan, vegan mayo. Perfect!

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Bahn-Mi Inspired Egg Salad
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

Print

Club Sandwiches

This epic sandwich is both tasty and easy to make. We love it for our mixed-diet home – my husband the carnivore gets the meaty version, I get the vegetarian, and everyone wins!

Prep Time 10 minutes minutes

10 minutes minutes

Servings 4 sandwiches

Calories 376kcal

Author Kare

Ingredients

• 12 pieces thin-sliced sourdough bread
• 8 slices bacon or tofu bacon*
• 2 tomatos thinly sliced
• 8 lettuce leaves washed and dried; I like romaine or green leaf lettuce
• 8 tablespoons mayonnaise or vegan mayo
• 4 ounces sliced turkey or tofurky or other veggie turkey
• 4 ounces sliced ham or hickory-smoked tofurky or veggie ham
• 1 dash salt to taste
• 1 dash pepper to taste

Instructions

• Toast the bread. Smear each slice with mayonnaise – I find that about two tablespoons per sandwich (which would be two tablespoons divided between three slices of bread) is perfect, but I like a generous smear of mayo, so adjust according to your tastes.
• Top 8 of the bread slices with the turkey (or veggie turkey), then the ham (or veggie ham), lettuce, tomato, and bacon. Dash a little salt and pepper over the top if you like. Stack one filled slice on top of the other, then flip a piece of bread with just mayo over the top, mayo side down.
• Place toothpicks or skewers through middle top of the bread, the middle bottom, and on each side. Use a large knife to cut sandwich diagonally into four pieces. The sandwich pieces should stay together thanks to the toothpick/skewer.
• Serve and enjoy!

Notes

Vegetarian option

Use veggie turkey, veggie ham, and tofu bacon (or bacon substitute of your choosing). 

Vegan option

See the vegetarian option, but also use vegan mayo. 

* my favorite tofu bacon recipe is my own! Click here for the recipe. I love to make extra and freeze it for quicker and easier club sandwiches. 

Nutrition

Serving: 1sandwich | Calories: 376kcal | Carbohydrates: 9g | Protein: 17g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1158mg | Potassium: 525mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4102IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 1mg

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Okay, but. Here’s the thing. Slow cookers, in all their gloriousness, have totally transformed how I make mashed potatoes. With the Crock Pot, they are so much easier to make! I LOVE SLOW COOKERS!

I think it’s out of my system now. But seriously – I never knew mashed potatoes could be so easy. I mean, they weren’t that tough before, but I hated all that peeling and the inevitable boiling-over that would happen on the stove.

With the Crock Pot, you cut up potatoes, add a little liquid and butter, and then let them cook. A little time with the masher along with some milk or cream and you’re good to go. I love how this method makes mashed potatoes practically effortless for big holiday dinners – one less thing to have to worry about come crunch time.

I posted this recipe for Unbelievably Easy Crock Pot Garlic Mashed Potatoes last year, and since then, I’ve been playing around with different potatoes and flavors. For this version, I decided to go whole hog. Without the hog. Unless you want the hog in which case you can add bacon to your serving – otherwise, they’re vegetarian.

These mashed potatoes are delicious without the gravy, but if you want to go extra-hog, try them with my vegetarian gravy recipe! It’s insanely good.

Oh, Crock Pot. I’ll never stop loving you. (((Hug))).

Ouch. Hot.

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Okay, fine. Fine restaurants! I’ll make my own salads at home! And then I’ll add chicken back but only as an optional addition for my beloved carnivore’s serving. And maybe a little bacon for him, too. But mine is a hearty veggie number with chickpeas and avocado and hard-boiled egg and sweet potatoes and it totally didn’t need chicken. So there.

If you didn’t already guess, we’re talking Cobb salads made at home. They’re quick, they’re easy, they’re endlessly customizable, and they’re not $14 a whack.

We love Cobb salads as a quick and easy dinner. They’re super simple to throw together, perfect for tailoring to individual tastes, and they’re always fabulous. Have I sold you yet?!

A traditional Cobb salad usually has the following toppings arranged over a base of chopped romaine:

• Cooked, cubed chicken
• Cooked, chopped bacon
• Avocado
• Chopped hard-boiled eggs
• Tomatoes
• Blue cheese (aka: bleu cheese, I have no idea which is proper)

For my vegetarian version, I, of course, omit the chicken and bacon and opt for one or two of these instead. If you’re vegan, swap out the eggs and cheese for a couple more from this list and you’ll be golden, too:

• Chickpeas
• Cooked seasoned lentils
• White beans
• Roasted sweet potatoes (or, as in the salad pictured, leftover spice-rubbed grilled sweet potatoes)
• Roasted butternut squash
• Sliced almonds
• Sunflower seeds

All of those ingredients make for a hearty salad, so we like a light vinaigrette drizzled over the top. But some folks like to go for the gusto and prefer a creamy blue cheese. Whatever you want! We’re free of restaurant menu tyranny! Make this salad yours!

Cobbs get creative

The sky’s the limit! Here are three great versions from around the web.

I adore the colors in this vegan Cobb from The Lunchbox Bunch :: Asian-Style Cobb Salad from Damn Delicious. Smart! :: I was totally going to create something like this but that darn brilliant Heather Christo beat me to it: Autumn Cobb Salad (with smoky pumpkin dressing!)

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You mix together a simple cream cheese base, and spread it on a golden-brown puff pastry crust. Then you top it with lightly blanched asparagus and touch of salt. And then you bake it for a few minutes. And that’s it! Unless you want to add bacon, in which case, crumble some cooked bacon on top, and then that’s it.

Either way, it’s heaven on a tart crust. Super duper easy heaven on a tart crust.

I love this tart for Easter, because not only does it work for any meal from breakfast to brunch to lunch to snack to supper, but the simple preparation helps free you up for family fun time. Like hiding plastic Easter eggs – and finding one or two from last year while you’re at it. Or picking strands of green plastic grass out of the dog’s hair. Or … well, you know what I’m getting at.

Our family actually keeps Easter pretty exciting. My parents devise a grand adult Easter egg hunt, and each year tops the last. This year’s competition includes an egg roll event and archery. Archery! I’m not even kidding! I so totally can’t wait. We’re dorks.

I’m thinking this asparagus tart will be my contribution to the family meal, because then I can spend my time practicing for the big event instead of slaving in the kitchen. And if I told you that I have been seriously considering practicing egg rolling in our driveway in preparation for the big day, I would not be lying.

Howdy, neighbors. Don’t mind me.

Anyway, a little more about the tart. The crust is made from store-bought puff pastry – easy! The tangy-creamy base, compliments of cream cheese (I go for Neufchâtel to save a bit on fat/calories), amps up the flavor along with a little onion, garlic, and basil stirred in for good measure. And then those glorious, plump, verdant stalks of asparagus, all in a row.

I love steamed/blanched asparagus for this tart, but grilled or roasted will work, too. Your preference! Luckily I’ve provided all the info you need to know in my asparagus guide with three ways to cook asparagus. So be sure to check that out!

Simple, easy, good springtime fare. ABC, 123.

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Asparagus, Basil, & Cream Cheese Tart with Optional Bacon

Tender asparagus and tangy basil cream cheese tops golden, flaky puff pastry in this delicious (and easy!) vegetarian tart. Just top individual squares with a bit of bacon for the carnivores.

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 8 servings

Author Kare

Ingredients

• 1 frozen puff pastry sheet thawed
• 4 ounces Neufchatel cheese light cream cheese, room temperature/softened
• 1/4 cup finely diced onion
• 1 medium garlic clove finely minced
• 1/4 cup chopped fresh basil about 15 medium-sized leaves
• 1/4 teaspoon kosher salt plus a little more for sprinkling on top, if desired
• 1/8 teaspoon freshly ground black pepper
• 1 pound asparagus ends trimmed
• 2 teaspoons olive oil

If adding bacon:

• 2-3 slices of bacon cooked, cooled, and crumbled

Instructions

• Preheat oven to 400 degrees Fahrenheit. Place thawed pastry on a lightly floured rolling space and, using a rolling iron, roll into a 10-inch by 14-inch rectangle.
• Line a large baking sheet with parchment paper and carefully transfer the puff pastry to the baking sheet. Bake until golden brown, about 12 minutes. Remove from oven and let sit until cool, at least 10 minutes.
• Meanwhile, add the cream cheese, onion, garlic, basil, salt, and pepper to a small bowl. Mix together with a fork. Set aside.
• Bring a large bot of water to a boil. Prepare a large bowl with cold water and ice. Add asparagus to the boiling water and cook for one minute. With tongs, lift the asparagus out of the boiling water and dunk in the ice water to help stop the cooking.
• Make a pile of 3 – 4 paper towels and move asparagus to the paper towels. Gently blot until dry. Add asparagus to a large bowl and drizzle with olive oil. Toss to coat.
• Spoon cream cheese onto cooled puff pastry crust. Spread to within 1/2 inch of the edge. Arrange asparagus on top of cream cheese layer. Sprinkle with a pinch or two of coarse salt, if desired.
• Return tart to oven and bake for about 10 minutes, until cream cheese is warm and asparagus is tender.
• If adding bacon, sprinkle it on after baking, or cut into squares and top individual squares if desired.

The post Asparagus, Basil, & Cream Cheese Tart with Optional Bacon appeared first on Kitchen Treaty.

There are tons of foods that are thought to bring those that feast upon them good luck and great fortune in the coming year, but this year, I thought maybe I’d try making a little bit of my own luck.

I mean, these Easy Brussels Sprouts Pita Pizzas feature a round shape to represent coins, the color green for money and luck, and deliciousness for, well, um … deliciousness.

These easy individual pizzas also represent, for me, more of what I’d like to keep doing with the recipes I create in 2014: keep it simple and seasonal, and, most importantly, keep it real. And I mean “real” in a couple of ways – I want to use even more whole, real foods in my kitchen, for one. But I’m not going to be all frou-frou about it. I also just want to make sure I come up with recipes that are realistic and relatively easy for busy home cooks – just like myself – to whip on up. No shaved truffles or croquembouche in 2014, I don’t think. I mean, I wouldn’t know what to do with either of those things, anyway. I didn’t even know how to spell croquembouche. Thanks, Google!

So! About these (hopefully) lucky little pizzas. Baked up on pita breads, the “crusts” for these pizzas couldn’t be any easier if they tried. And with just a handful of ingredients, they come together in a flash. From fridge to oven in under 10 minutes.

I love Brussels sprouts, so when I realized I didn’t have any recipes with Brussels yet on Kitchen Treaty, I was stunned. And I possibly even wanted to cry a little. But I’m thrilled that this recipe is the first featuring them, as they’re actually one of my favorite veggies – and I’ve gotta say, I am actually a little bit in love with these pizzas.

And so, some lucky – and delicious – green pizzas for Near Year’s – with a little bacon love for the meat-eaters, to boot.

Happy 2014!

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Easy Brussels Sprouts Pita Pizzas with Optional Bacon

Assemble these delectable little pita pizzas in under 10 minutes. The shredded Brussels sprouts roast to perfection, and they're the perfect partner for a light sprinkling of melty mozzarella, sweet onions, and the touch of heat from crushed red pepper flakes.

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 pizzas

Author Kare

Ingredients

• 4 pita breads
• 1/4 cup olive oil + a little more for drizzling
• 3 medium cloves garlic minced (about 1 tablespoon)
• 1 cup shredded mozzarella cheese can sub vegan cheese
• 1/2 small sweet onion sliced
• 1/2 pound Brussels sprouts
• 1/8 - 1/4 teaspoon crushed red pepper flakes to taste
• Kosher salt and freshly ground pepper to taste

If adding bacon:

• 1 slice bacon cooked, drained, and crumbled, per pita pizza

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• In a medium bowl, mix the 1/4 cup olive oil with the minced garlic.
• Place pitas on a baking sheet. Brush the top of each pita with a little of the olive oil garlic mixture.
• Lay onions on pitas, then sprinkle each with 1/4 cup shredded mozzarella.
• Slice the stem end off of the Brussels sprouts and peel off the outer layer or two of leaves. Rinse and dry. Thinly slice sprouts from end to top. Add to bowl with remaining olive oil and garlic, and toss well.
• Divide Brussels sprouts between each pizza. Pile loosely to about 1/2 inch of the edge of the pitas.
• Top individual pizzas with crumbled bacon, if using.
• Sprinkle with red pepper flakes, along with a generous pinch of kosher salt (use a light hand with the salt on those with bacon), and freshly ground black pepper.
• Drizzle each lightly with about another teaspoon of olive oil.
• Bake for 8 - 10 minutes until pitas are golden brown and getting crisp around the edges, the cheese is melted, and the shredded Brussels are tender.
• Cut into quarters and serve.

Notes

Assemble these delectable little pita pizzas in under 10 minutes. The shredded Brussels sprouts roast to perfection, and they're the perfect partner for a light sprinkling of melty mozzarella, sweet onions, and the touch of heat from crushed red pepper flakes.

The post Easy Brussels Sprouts Pita Pizzas with Optional Bacon appeared first on Kitchen Treaty.

Plus, when you make it the night before, the only work you have to do in the morning is pull the breakfast strata out of the fridge, uncover it, and stick it in the oven. Less time in the kitchen, more time playing with the toys Santa brought you. If you’ve been good, that is.

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I hope we aren’t as annoying and uncool as I just made us sound.

Anyway, our gal says “cay cay!” and it’s actually pretty darn cute. Much cuter than when middle-aged adults say it.

Speaking of, I’ve been utterly cray-cray (last time I write it, promise) for quinoa frittatas this summer.

With the double hit of protein from both the eggs and the quinoa, these things are so satisfying – the perfect power breakfast. And when you make them in individual sizes, you can customize them however you please. So mixed diet homes like ours are in business – bacon, ham, or sausage in some, maybe a few extra veggies in lieu of meat in others. A mini quinoa frittata for everyone!

I love freezing these, too. All it takes is a quick two-minute zap and you’re headed out the door with a warm, satisfying breakfast in hand.

This particular combo – sharp cheddar, sweet corn, smoky green chiles and bacon if you like – isn’t only great for breakfast. These are terrific alongside a simple green salad for a quick lunch or dinner, too.

I taste-tested these for all three meals, just for you, because I’m cray err, selfless like that.

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Cheddar Corn Quinoa Mini Frittatas with Optional Bacon

Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 mini frittatas

Author Kare

Ingredients

• 5 large eggs
• 2 cups cooked quinoa cooled (about 3/4 cup dried quinoa should result in about 2 cups cooked)
• 1 cup + 1/4 cup shredded sharp cheddar cheese
• 1 4- ounces can diced green chiles drained (or roast, peel, and chop your own - poblanos would be fabulous)
• 1 cup frozen corn kernels or fresh cooked kernels cut from the cob
• 1/2 cup minced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

If adding bacon to half:

• 3-4 slices thick-cut bacon cooked, drained and chopped

If adding bacon to all:

• 6-8 slices thick-cut bacon cooked, drained and chopped

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
• In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
• If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
• Evenly sprinkle 1/4 cup cheddar over each.
• Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
• These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.

The post Cheddar Corn Quinoa Mini Frittatas with Optional Bacon appeared first on Kitchen Treaty.

I know I need to mix it up – and I will, I promise, especially after we get settled into our new place and I can get back to developing recipes – but for now, I give you … yep, you guessed it. Bacon.

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Not that I’ve ever met that kind of vegetarian. In fact, such a vegetarian might not even exist. But in my fertile and dramatic little mind, they do. And I don’t ever want to be one.

This broccoli raisin salad recipe reminds me of how, usually, it’s not necessary to be pushy about it anyway. Most people will go out of their way to make sure their dear vegetarian friends can eat as well as their meat-loving selves. Vegetarians: how many times have you been at a restaurant with a meat-eater and the first thing they do is scan the menu to make sure there’s a veggie option or two for you? Every time? Me too!

Last summer, we hosted a small barbecue, and a good friend mentioned she was bringing broccoli raisin salad. It’d been awhile since I had enjoyed this potluck mainstay, but I remembered bacon as a primary ingredient. No biggie – everyone else will love it, and lord knows I was going to find plenty enough to eat either way.

But then she showed up, classic broccoli raisin salad in hand – and a little bowl of chopped up bacon on the side. Meat optional?! Hey, that’s my schtick!

Naturally, that method of serving was a hit among meat-eaters and vegetarians alike. Enthusiastic bacon lovers got to pile up on the stuff; vegetarians (okay, just me) could easily avoid the meat altogether.

I’m not sure who ever came up with the odd combination of broccoli and raisins, but I would like to kiss them. This stuff is classic picnic fare for a reason – it’s darn delicious, perfectly portable, and super, duper easy to whip up. As it turns out, it’s also easy to customize for meat-eaters and vegetarians alike, and you know I’m all over that.

At its core, this salad is only six ingredients: broccoli, raisins, chopped red onion, and a simple creamy dressing of mayo, vinegar, and sugar.

Personally, I think a liberal addition of roasted, salted sunflower seeds is a must. Others might loathe the seeds, but they’re gaga for bacon bits. So, just like my thoughtful friend, I serve the sunflower seeds and bacon on the side.

Cherry tomato halves, feta cheese, cheddar cubes, carrot shreds, and chopped walnuts are other optional toppings that will undoubtedly please a variety of palates – high maintenance or otherwise.

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Broccoli Raisin Salad Your Way (with Optional Bacon & Sunflower Seeds)

The classic crunchy picnic salad, slightly deconstructed. Both vegetarians and meat-eaters alike can customize to their liking, and everyone's happy.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Author Kare

Ingredients

• 5 cups fresh broccoli florets about 1 medium head broccoli
• 1/2 cup diced red onion about 1/2 small onion
• 3/4 cup raisins
• 1/2 cup sliced cherry tomatoes optional
• 1/2 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• Pinch salt to taste

Optional toppings:

• 5-6 slices bacon cooked, drained, and crumbled
• 1/2 cup roasted salted sunflower seeds

Instructions

• Add broccoli, onion, raisins, and cherry tomatoes, if using, to a large bowl.
• In a small bowl, whisk together the mayonnaise, vinegar, and sugar. Stir in a pinch of salt, if desired.
• Pour dressing over broccoli and toss well.
• Serve with bacon and sunflower seeds in separate bowls on the side so individuals can add toppings as desired.
• Keeps refrigerated in an airtight container for several hours.

3.2.2089

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